I have just made the bread and I have halved it, half for the mould and the other half for some butter and jam anyway I have sprayed it will a mould solution so that will start it off hopefully. I will update this with more pics once mould starts growing .

Sorry for the lack of an update have been to busy making cheese well here are a few pictures to blue seems to be doing very well and can be scraped off easily, don't really know when I should 'harvest' it any ideas?

Sorry for the lack of an update been to busy to scrape off my mould, I don't really know what I am going to do next, I am thinking of drying out the collected mould then freezing it, anyone have any ideas?

Without lab gear, your best bet is to slowly dry out the concentrate (don't heat, at least not above ~85ish F, use fan instead, thin layer, then pulverize powder). And then store powder in fridge. Freezer, unless you completely dessicate or freeze dry, will give you lower viability. Can also just dry out the bread and use after pulverizing. Lower concentration per gram then.

With lab gear, centrifuge, collect concentrate, purify if necessary, and store in hypotonic solution in fridge or lyophilize.

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Taking an extended leave (until 2015) from the forums to build out my farm and dairy. Please e-mail or PM if you need anything.

I've done this before, after using it in a blue stilton style cheese it turned out the strain I got was overly strong in flavor and has a big of a musty\dump celler aroma.But hi, If im stranded on an island with a cow\sheep\goat and want to make some blue cheese, Im possitive I can

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Amatuar winemaker,baker, cook and musician not in any particular order.